Hearty Greens Salad with Kumquats

Hearty Greens Salad with Kumquats

Anytime I can use kumquats I will! This is a delightful addition to a lovely, hearty green salad. I use whatever greens I have, and even add any leftover roasted Brussels sprouts. The vinaigrette really makes this salad sing.

Puree Granny Smith apple, ¼ cup apple cider vinegar and grapeseed oil, and 1 tablespoon fresh lemon or lime juice in a blender, scraping down the sides of the blender with a spatula occasionally, always turning off the blender before scraping down the sides.

Strain the mixture through a fine mesh sieve into a medium bowl, pressing down on solids with a spatula to extract all juice; discard solids.

Whisk in remaining grapeseed oil until well blended. Season to taste with sea salt and pepper.

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Re-whisk before using.

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